@article{BertoniMaluf:15076,
      recid = {15076},
      author = {Bertoni Maluf, Valeria A. and Fabbi, Sidonie and Cerqueira  Azevedo, Carolina and Carrard, Isabelle},
      title = {Barriers and facilitators influencing the choice of a  vegetarian menu in a university cafeteria},
      publisher = {Cambridge University Press},
      journal = {Journal of nutritional science},
      address = {Royaume-Uni. 2024-11},
      number = {ARTICLE},
      pages = {12 p.},
      abstract = {This cross-sectional study examined the barriers and  facilitators that influence vegetarian menu choices in a  university cafeteria in Geneva, Switzerland. As a first  step, an online survey developed by the authors based on  the Capability, Opportunity, and Motivation Behaviour  (COM-B) model was e-mailed to all university students and  staff. In the second step, focus groups (FG) were held to  complete the survey responses and identify what needed to  be changed to promote the choice of the vegetarian menu in  the cafeteria. Data from 304 participants collected through  the survey was analysed. The main mentioned barriers were  lack of vegetarian options, tastelessness and insufficient  satiation. The facilitators that emerged from the survey  were the price of the vegetarian menu for students and  health and environmental benefits. Thirteen people  participated in four FG sessions, which were analysed using  thematic analysis. Five themes were identified: spontaneous  menu selection, predefined menu selection, influence of  opportunity on menu selection, influence of environmental  sensitivity on menu selection, and threat to identity in  menu selection. The choice of a vegetarian menu in a  university cafeteria was mainly influenced by the  attractiveness and taste of the plate. Future strategies to  reduce food-related greenhouse gas emissions should (a)  ensure the quality and attractiveness of the vegetarian  menu, especially to appeal to the more resistant, such as  men and omnivores, and (b) inform consumers about the  guarantee of balanced nutrient intake of the vegetarian  menu offered in the cafeteria, and about health and  environmental benefits.},
      url = {http://arodes.hes-so.ch/record/15076},
      doi = {https://doi.org/10.1017/jns.2024.69},
}